Murukku Vathal/Fryums ~ MIL Version

Vathal can be made with so many methods with so many varieties of vegetables ,rice etc.This vathal is made with main ingredients rice and javarisi.My MIL at home during summer season prepares vadagams, vathals and  pickles and she sends it to me.Here is her recipe.....

INGEDIENTS:
1.Raw rice-4cup
2.Javarisi-2cup
3.Cumin-2tbs

GRIND:
Green chilli-4-6
Asafoetida-Pinch
Grind with little water

METHOD OF PREPARATION:

• Wash the rice and drain the water completely and put it under  the sunlight let it dry.
• Now Grind the rice with javarisi like rava and mix it in the water for about thick consistency.
• Boil 8-10cups of water  with cumin and salt and add the mixed rice with javarisi slowly and grinded chilli paste, and stir continuously to form a dough without lumps in the low flame,once it done switch off the flame ,cover and cool.
• Now knead it to a soft dough so that u can press in the murruku mould very easily.
• Put it in the murrukku kuzhai and press it in the cotton cloth whatever size u want and dry it under the sunlight for 2-3days and remove it and store it in the airtight container . 

NOTE:
Can be stored in the room temperature for 1-2years

Rice Vathal ~ Deepa

Vathal is nothing but a fried crisp(chips)like a side dish made with vegetables or rice mixed with other ingredients and put it under the sun for couple of days untill dry and store it in for atleast an year .During summer time we make so many kinds of vathal this is one kind which i got it from my friend deepa when i visited her after a long time she made this vathal with all other kind of food i liked it so much and here goes the proportion....

INGREDIENTS U NEED:
1.Water - 2cups
2.Rice flour-1cup
3.Green chilly-5
4.Onions-1big
5.Lemon-2tbs
6.Salt-as needed
7.Asafoetida-pinch

GRIND NICELY:
Onion
Green chilly
Lemon juice
Salt
Asafoetida
Grind with little water

UTENSIL:
Big bottomed pan

METHOD OF PREPARATION:

• Boil the water keep the flame very slow,add rice flour and grinded stuffs
• Keep mixing nicely untill soft and unsticky and pour this mix in the plain cloth with any kind of shape u want like murrukku using murruku presser or just plain using spoon like round shape under the sunlight and leave it for couple of days untill dry and crisp and store it in the container
• Whenever u need it just deep fry in the oil.